Main menu

Momma’s Easy Chile Verde

Is there anything better than mom’s home cooking!? If your mom’s cooking is anything like mine, the answer is a fat NO!!! I’d like to think (actually… I know!) that I’m a pretty damn good cook. But my kitchen skills don’t compare to that of my mothers. And how could they!? She’s been cooking for a family for 37 years! I have a ways to go in order to catch up. 😉

I’ve learned a lot from my mom. Or was it at her expense?! I’ve learned that if you can’t laugh at yourself, you’re taking things too seriously. Not every meal is a win! There will be misses. And boy have there been misses! Laugh. It. Off. LOL! I’ve learned to check inside the oven before turning it on else you might ruin ones sourdough bread starter and melt the plastic container it’s rising in. Oops! I’ve learned that you can in fact “blow up” and split in two, a cast-iron fry pan by putting it on too high heat. I’ve learned how to stretch leftovers, creatively. Most importantly, I’ve learned the best meals are those shared with family and/or friends, sitting around the kitchen table discussing the days events.

I’ve also learned that the recipes that are included within a grocery stores weekly ad can be quite delightful! I can’t tell you how many times I’ve cut out a recipe with the intent to give it a whirl, only to forget about it 5 minutes later. This Chile Verde recipe was a recipe my mom cut out of a Raley’s ad at least 12 years ago!

Combine all ingredients in medium saucepan, stir well. Bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove cover and cook for 5 to 10 minutes more or until liquid has reduced and sauce is thick. Spoon filling into tortilla’s.

Makes 6-8 servings.

Chile Verde

Served with tortilla’s, shredded cheese, beans, cilantro and sour cream, this Chile Verde was a-maz-ing!! It was even better the next day for breakfast! And lunch! 😉